Who doesn't like tomato soup? There are few things better than really good tomato soup with a warm, melty grilled cheese to dip it in. As much as I love tomato soup, I'm also kind of a tomato soup snob and the other day I was wanting to make some tomato soup because we had some great cheese and some chili bread. I used this recipe as inspiration but changed most of it to suit my personal preference. First, I used San Marzano tomatoes because they're the best. Don't substitute for regular. I also used sour cream instead of cream because I like the slight tang that the sour cream gives instead of the cream. My whole family loved it and I will definitely make it again.
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 (28 ounce) cans San Marzano tomatoes*
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2 cups chicken broth
1 teaspoon kosher salt
1/4 teaspoon pepper
1 cup sour cream
In a large pot, over medium high heat, add the olive oil and butter until the butter is melted and sizzling. Saute the onion for 3 minutes and then add the garlic. Saute for about 30 seconds and then add the tomatoes, tomato sauce, paste, water and chicken broth. Stir well and bring to a boil. Then reduce heat to low and simmer for 30 minutes.
Using an immersion blender (or you can ladle spoonfuls into a blender in batches - careful, it's hot!) puree the soup as much as you like (I pureed most of it because I don't like lots of chunks - but left a little).
Add salt, pepper and sour cream and stir until the sour cream is completely melted and the soup is smooth. Taste for seasoning and add more salt and pepper if needed. Let simmer another ten minutes and serve with grilled cheese (or croutons, chips, etc.)
*Don't substitute the San Marzano tomatoes if you can help it. I used "diced" San Marzano tomatoes which made the blending process much faster but you could use whole San Marzano tomatoes if you want - just be sure to blend well.